This is an unusual and grown up sharing platter of roast autumn vegetables, prawns and tortillas with Aji Green Dip – a Peruvian sauce which is full of flavour and kick. The dip is super easy and can be made in minutes in a food processor. If you use ‘lighter than light’ mayonnaise then the dip is also officially low fat!
The whole platter is lovely to share with someone else for dinner, or with several others as a starter. As an alternative you could use the dip as a sauce by spooning it over roast veg or meat or swirling it in to soups.
Autumn Platter with Aji Green Dip (serves 2 as a main or 4/5 as a starter)
For the things to dip
1 tortilla, cut in to triangles (or a small bag of plain tortilla crisps)
Small pack of king prawns, dry fried for a few minutes (you can use cooked prawns straight from the packet but they are nicer warm)
3 parsnips/2 potatoes/2 carrots – chopped in to thin wedges
Tbsp oil e.g. olive or vegetable oil
For the dip
Small pack fresh coriander
1 green chilli, chopped in to 3
2 spring onions, roughly chopped
1 clove garlic, crushed
Juice of 1 lime
4 tbsp mayonnaise (if you use ‘lighter than light’ mayo the dip will be officially low fat!)
Preheat the oven to 200 degrees/gas mark 6.
First put the vegetables in an oven tray and drizzle over the oil, until everything is lightly coated. Roast the vegetables for half an hour or so, turning a few times, until browned and cooked through (the exact time will depend a bit on the oven). Ten minutes before the veg are done, arrange the cut tortilla in an oven tray and cook each side for about 4 minutes, or until lightly browned and crunchy.
For the dip, put all the ingredients in a food processor and blitz for about 20 seconds, until smooth. Serve in a bowl with the vegetables, tortillas and prawns placed around it for dipping!